Pie for Schaumi

As requested, I’ve jotted down the pie recipe with as much detail as I can for Schaumi. This is a pumpkin pie but you can use the pastry for just about any custard. If you remove the sugar the pastry is great for egg based savory pies like onion tart or quiche. This is a modified Stars Desserts recipe to give credit where credit is due.

Pastry (enough for two pie shells)

2 Tbs (25 gms) Sugar
3 cups (300gms) All purpose flour
¼ tsp (1.75 gms) Salt
12 oz (340 gms) Unsalted cold butter cut into small cubes
3 tbs (45 ml) Ice Water

Process dry ingredients in a food processor for a few pulses. Add the cold butter cubes a few at a time and pulse until all the butter is added and the mix resembles small peas. Add the ice water slowly while the machine is running just until the pastry comes together and whirrs around the bowl in one piece. You don’t have to add all the water and you may have to add more. You can also do this by hand without a food processor by using your fingers to squeeze the butter into the dry ingredients. Plop the pastry onto a work surface and, with the heel of your hand, give it a few hard kneads. Divide dough in two and wrap in plastic or in a zip lock and place in the icebox until you’re ready to roll out your pastry.

Roll pastry to about 1/8 inch thickness. Place pastry into pie pan and create exaggerated fluted edges (because of the high butter content, the flutes will lose shape unless they’re really big). Line shell with parchment or foil and fill with pie weights (dry beans). Bake at 350 for 15 minutes or until the bottom starts to firm up. Remove paper/foil and weights and continue to bake for another 15 minutes at a reduced 325. Pie shell is now ready to be filled and finished.

Pumpkin Filling

3 Eggs lightly beaten
½ cup (108 gms) Light brown sugar
½ cup (125 ml) Maple syrup
1 ½ cups (350 ml) Heavy Cream
1 ½ cups (350 ml) Pumpkin puree
1 tbs (30ml) Dark rum
pinch Salt
1 tsp (14 gms) Cinnamon
¾ tsp Fresh grated ginger

Mix all of the ingredients together and pour into pre-baked pastry shells. Bake at 350 for about 30 minutes or until set. Allow to cool and serve with fresh whipped cream.